Happy Thursday! Are you surprised to see a blog post on silent Thursday? Me too, but here it is anyway… a yummy quick, healthy, easy Salmon dish to make tonight!
Last week I decided to try out the recipe on the front of the Trader Joe’s salmon package. I wasn’t sure how it would taste but I liked the idea of having the frozen fish ready sooner than the 40 + minutes it would take to bake it. I made a couple slight modifications and the recipe turned out great, a definite keeper and worthy of sharing!
The recipe is a bit higher in fat than I would normally add to fish, but since Silverbrite Salmon is apparently the lowest in fat content within the salmon species (according to the package) I figured it could use the extra bit of love. I’d never had Silverbrite Salmon before, but I couldn’t imagine it being very different from normal Salmon, which I love so I was excited to try it! The only difference I noticed was that the meat was a little paler than other salmon I’ve had and a little bit more delicate (like a white fish almost). The recipe ended up taking probably close to 40 minutes when all said and done so I didn’t actually end up saving any time, but it was a delicious change of pace and totally worth it!
Silverbrite Salmon with Honey Mustard Pan Sauce
Recipe slightly adapted from Trader Joe’s Boneless, Wild, Silverbrite Salmon Package
- 2 T Olive Oil
- 1 T Smart Balance Light
- 2T Dijon Mustard (It called for whole grain, but I only had regular)
- 1lb Silverbrite Salmon, frozen or defrosted
- 1T honey
- 1/8 cup water
- Add olive oil and margarine (or butter) to 12” skillet and cook over medium heat to melt margarine/butter.
- Add mustard, stir to combine and cook for 1-2 minutes.
- Add fish to pan, sprinkle with pepper and sauté until lightly browned. (3 minutes if defrosted, 6 minutes if frozen). —> I found it to take closer to 10 minutes per side. The salmon also came with skin on it and 3 pieces, 2 of which were stuck together. I would defrost in the microwave to separate the pieces if I made this again, because waiting for them to defrost enough to separate in the pan was kind of a mess.
- Turn fish, mix in honey and cover lid to complete cooking (another 5 minutes or so.)
- Remove fish, add water to deglaze pan and heat over high heat reduce the sauce by about half, then pour it over the fish and serve.
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